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Yummy

Great chocolate flavor and not too sweet. Cornmeal gives it an interesting texture. After 40 minutes, center was still very wet, so I baked it for the full 45 minutes. Maybe taking it out earlier would have made it more like a mousse like some reviewers said.

- MARGIE ARCE
from SAN FRANCISCO, CA

OMG DELICIOUS

I WAS SO SHOCKED HOW GOOD THIS CAKE WAS...SO GOOD I HAD TO MAKE A SECOND ONE., AND IF YOU DON'T LIKE TO EAT FLOUR THIS IS A WONDERFUL ALTERNATIVE... MY CO - WORKERS RAVED ABOUT THIS! AND MY HUSBAND LOVED IT...

- GEORGA KNIGHT FOSTER
from Pilesgrove, NJ

gluten free

We loved this it was like a mousse but held it's shape best if chilled over nite.

- Debra Welder
from REGINA, SK

Souffle cake

I used stone ground cornmeal (coarse), probably why the cake had a strange texture. The cake was lighter was usual chocolate cake, but not smooth. Bits of cornmeal were left in your mouth... Not too sweet and no flour was used, that's good thing. With so many steps to prepare, and the result is an average cake... I don't know if I would make this cake again.

- M B
from WA

FABULOUS RECIPE

I made this cake for my mother's birthday. She LOVED it - EVERYONE loved it! I also did a fresh Tahitian Rum whipped cream for topping/garnish and fresh raspberries. I am making it again for Christmas and am going to try adding some instant coffee to enhance the chocolate flavor! DELICIOUS!!!! Can't wait to make it again!